Salmon Rice Bowl

Name: Salmon Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 10½ oz Sushi Rice; 1¼ lb Salmon; 2 tbsp Soy Sauce; 3 tbsp Mayonnaise; 2 tsp Sriracha; 2 Avocados; 7 oz Kimchi; 4 Nori

By Eatpace

Flaked salmon and warm rice are mashed with soy sauce, mayo and sriracha, then scooped up in nori with kimchi and avocado. The salmon bakes while the rice cooks.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 785; kcal per serving
Protein: 39g; per serving

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A bowl of flaked salmon and rice topped with avocado and kimchi, with nori alongside.

35 min

Ingredients

8 ingredients

4 servings

10½ oz Sushi Rice, rinsed until the water runs nearly clear and drained
1¼ lb Salmon (Skin-on or skinless fillet)
2 tbsp Soy Sauce
3 tbsp Mayonnaise
2 tsp Sriracha
2 Avocados, pitted, peeled and sliced
7 oz Kimchi
4 Nori, cut into quarters (Full-size sheets)

Contains fish, eggs, gluten, shellfish and soy. Always check labels.

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Nutrition per serving

Estimated

785 kcal

Protein: 39 g
Carbs: 69 g
Fat: 39 g
Fiber: 6 g

By EatpaceHow we write and check our recipes

Method

5 steps Oven 425°F 10 min prep · 25 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Line a sheet pan with parchment.

Cook

Step 2. Bring Sushi Rice and Water to a boil in a medium saucepan. Cover and reduce the heat to low; cook until the water is absorbed, about 15 minutes. Remove from the heat and keep covered for 10 minutes.
Step 3. Meanwhile, place Salmon skin-side down on the prepared pan. Bake until opaque and it flakes easily, about 12 to 15 minutes.

Finish & serve

Step 4. Discard the salmon skin if present. Divide the warm rice and salmon among bowls, then add Soy Sauce, Mayonnaise and Sriracha. Flake the salmon and mash it lightly into the rice.
Step 5. Top the bowls with Avocado and Kimchi. Serve with Nori for scooping up the rice mixture and toppings.

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Tips

Swap it

Use gluten-free tamari instead of soy sauce if needed, and check the kimchi label for gluten.

Leftovers

Cool leftover rice and salmon promptly, refrigerate within 2 hours and eat within 3 days; add fresh avocado and nori when serving.

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